I serve this dip with raw string beans, cucumber, chunks of cabbage, string beans and white turmeric but you can use any crunchy veg you have available.
1 tablespoon of coriander root
1 tablespoon of chopped shallots
1 cup of coconut milk
150g raw prawns
100g pork spare rib
1-2 tablespoons of fish sauce
1 tablespoon of thick tamarind juice
1 tablespoon of chillies – red green or yellow or a combination
2 tablespoons of finely sliced shallots
1 teaspoon of sliced chillies to decorate
1 tablespoons of coriander leaves to decorate
In a pestle and mortar pound the coriander root with a touch of salt then pound in the shallots to make a paste.
Chop the pork and prawn together with a cleaver until they become a mince then blend this with the paste.
Heat the coconut milk in a small pan and bring it to a boil whist stirring to prevent the oil separating.
After a couple of minutes add the pork and prawns stirring well to ensure the pieces break up and the pork has cooked through.
Add the fish sauce, palm sugar and tamarind juice. Stir well then add the chillies and shallots.
Remove from the heat and put into a serving bowl and garnish with the coriander leaves.
More recipes can be found in my book or ebook